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Cabbage Lasagna
- Prepare Cabbage Leaves: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes, or until the outer leaves are softened and can be easily removed. Remove the cabbage from the pot and set aside to cool. Peel off 8-10 large cabbage leaves, discarding any tough or damaged outer leaves.
- Prepare Filling: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened and fragrant, about 2-3 minutes. Add the ground turkey to the skillet and cook until browned and cooked through, breaking it apart with a spoon as it cooks. Season with Italian seasoning, salt, and pepper to taste.
- Assemble Lasagna: Spread a thin layer of marinara sauce in the bottom of a 9×13-inch baking dish. Place a layer of cabbage leaves on top of the sauce to cover the bottom of the dish. Spread half of the cooked ground turkey mixture over the cabbage leaves, followed by half of the ricotta cheese and half of the remaining marinara sauce. Repeat the layers, ending with a final layer of cabbage leaves on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Add Cheese: Remove the foil from the baking dish and sprinkle the shredded mozzarella cheese over the top of the lasagna. Return the dish to the oven and bake, uncovered, for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Remove the lasagna from the oven and let it cool for a few minutes before slicing. Garnish with chopped fresh parsley, if desired, and serve hot.
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